Vegan Polish Brunch: Delightful Lentil Salad with Smoky Eggplant and Fresh Dill Tzatziki

Allergens

Soy (soy yogurt)

Ingredients

• 1 cup green lentils, uncooked
• 2 cups water
• 1 large eggplant, sliced into 1/4 inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 small cucumber, peeled and grated
• 1/2 cup plain soy yogurt
• 2 tablespoons fresh dill, finely chopped
• 1 lemon, juiced
• 1/2 teaspoon smoked paprika

Instructions

1. Cook the lentils: In a medium saucepan, bring 2 cups of water to a boil. Add the green lentils and cook for about 20 minutes or until tender but still firm. Drain and set aside. Prepare the eggplant: Heat olive oil in a grill pan over medium high heat. Season the eggplant slices with salt and pepper, then grill for 3 4 minutes per side or until tender and slightly charred. Make the tzatziki: In a small bowl, mix together the grated cucumber, soy yogurt, fresh dill, lemon juice, and smoked paprika. Season with salt and pepper to taste. Assemble the dish: Place the cooked lentils in a large serving dish and top with the grilled eggplant slices. Drizzle with some of the tzatziki sauce. Serve the remaining tzatziki on the side for dipping or drizzling.

Chef’s Insight

To enhance the smoky flavor of the eggplant, marinate the slices in smoked paprika and olive oil before grilling.

Notes

Be sure to rinse the lentils thoroughly before cooking to remove any dust or impurities.